Hazelnut Cookies Recipe
Is store-bought cookies worth more than the ones granny made? Let’s make some tasty, yet healthy hazelnut cookies and find it out!
Value is a fascinating concept. A crucial element that holds the foundations of a stable society, yet itself is so fluid so amorphous as life itself.
We value everything in our life according to our needs and its availability as it is well explored in every economics book, but the volatility of value can’t even be described by the graphs of the stock market.
Do we still pay for the cookies?
In the past we had much easier time pegging value to things that we needed than nowadays where brands are getting more important than the product they sell. Although it’s getting increasingly muddy, we are still able to keep up with those value propositions and make a choice.
Some of us are happy to pay for ideas and feelings that various brands sell attached to their products while others are happy with the product itself. The real reason, we are willing to pay more for brands, is not that we blindly believe in them or we really like their products more than others but because we feel like having a connection with them.
How Ikea influence hazelnut cookies?
According to an experiment conducted with Ikea furniture, people who had connection to products valued it more than those who just come to buy it. In the experiment people who were asked to build Ikea furniture valued the furniture 63% more expensive than those who were only asked to value the furniture once it was done.
Once we develop a connection to a product, service or person we value not only the product, service or person but our time that was invested in building the relationship too. Taking away such valuation processes from us have grave consequences in our relationship to the products we consume.
How is flour git mixed with hazelnut?
Hazelnut cookies are made with hazelnut, and of course, with flour since we like to put flour into anything that goes into the oven. We have been doing it for so long that we forgot, using white flour is not at all that essential baking material. Sure, nothing makes so good fluffy bread structure as wheat but when it comes to dense structured cakes or cookies, airy dough is not necessary at all.
It’s not just the dough, though. Much has to do with cost too, since we have managed to bend nature to our will, we are able to produce some crops in large quantities, allows us using it more or even wasting it. Buying our food for money creates a barrier to its real value and we don’t care of it anymore.
Even if we realize truly that we have spent our precious time from our short life working for the money that we use to fill our life with all sort of goodies; we still feel more remorse throwing out our cakes than getting rid of past expiry date items from the cupboard or the fridge.
Can we just buy whatever cookies we want?
Once the price is high enough though, we think twice of wasting or even buying it. Given that we aren’t on a mindless impulse driven shopping spree where nothing matters as long as the packaging is convincing enough.
Just think about how many of us use up the flour that was used to dust underneath a pizza or how carefully we take care of a flour that cost ten times as much as hazelnut flour.
Luckily, we have the luxury of buying any of those flours and save ourselves from the pain and agony of producing our own, year after year. Not like many of us choose to tread the path of cooking for pleasure.
Until our kitchens aren’t equipped with true kitchen robots that can actually cook what we want to, from the ingredients that we want, we have to make compromises regarding price, healthiness and readiness.
Are hazelnut cookies healthy?
So, if we want to make healthy hazelnut cookies, there aren’t many options in front of us, especially if we are on a gluten-free or keto diet. With a gluten-free diet, we could get away with a bit or even a lot of sugar in our food but with any low-carb diets excessive amount of empty carbs are a big no.
Funnily, if we take out the excessive amount of empty calories from any of our desserts then what remains is healthy food. In case of hazelnut cookies, this means skipping on white flour and sugar results not just a lovely dessert but something that we can have -unlike certain well-known spreads- as a really nutritious breakfast that we value much more than any store-bought cereal or cookies.
Ingredients
Beginner
- 1 cup / 100g Hazelnut
- 1 stick / 100g Butter
- 1 tablespoon Honey or sweetener of choice
- 1½ cups / 200g Flour
- 1 Egg
- ½ teaspoon / 2g Salt
- 1 tablespoon / 15ml Water
Advanced
- 1 cup / 100g Hazelnut
- 1 tablespoon / 15ml Oil
- 1 stick / 100g Butter
- 1 tablespoon Honey or sweetener of choice
- 1 Egg
- ½ teaspoon / 3ml Vanilla extract
- ½ cup / 60g Flour
- ¼ teaspoon / 1g Baking powder
- ½ teaspoon / 2g Salt
- 1 tablespoon Water
Keto
- 1 cup / 100g Hazelnut (whole)
- 2 Egg whites
- ½ tablespoon Stevia or sweetener of choice
- 1 teaspoon / 5ml Vanilla extract
How to make Hazelnut cookies
Flavor boost
- We can use blanched or natural hazelnuts. Natural ones will have a darker color while blanched ones will be more like commercial cookies. Pour the hazelnuts onto a baking tray.
- Place the hazelnuts into 375°F / 190°C preheated oven and bake until golden brown for about 10-15 minutes.
Beginner
- Pour the hazelnuts into a food processor. If we like munching on hazelnut bits in our cookies then keep some out of the fine grinding process or just simply don’t grind it so meticulously.
- Grind the hazelnuts to the desired texture. It may require us to move the hazelnut meal off the side of the food processor.
- In a mixing bowl beat butter and sweetener until creamy.
- Add ground hazelnut, flour, egg, salt and water.
- Mix them together.
- Make a couple of test balls to find the optimal cookie size. Ours is 0.5 oz / 15g which is about the size of a medium walnut. Make balls from the dough and place them onto a baking tray not too close to each other as they will be pressed.
- Press them down with a fork horizontally.
- Then vertically. If the fork sticks, apply a bit of oil on its back.
- Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
- Try one.
Enjoy!
Advanced – Shop like
- Grind hazelnuts and oil until creamy. Keep some bits out if desired.
- Cream butter and sweetener.
- Add hazelnut, egg, vanilla, flour, baking powder, salt and water.
- Mix them together. We will get a soft creamy texture that is hardly manageable at room temperature so we need to cool it down in the fridge or freezer.
- Make balls from the dough and place them onto a baking tray not too close to each other. Our favorite size is 0.5 oz / 15g which is about the size of a medium walnut.
- Press them down with a fork horizontally then vertically.
- Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
Enjoy!
Something else – Keto
- In a food processor grind hazelnut.
- Whip the egg whites until stiff peaks form.
- Fold in the ground hazelnut, sweetener and vanilla until combined. Check for sweetness and adjust accordingly.
- Lay parchment paper onto a baking tray and spoon out the mixed egg whites.
- Press them down with a fork.
- Bake at 320°F / 160°C for 25 minutes or until lightly browned.
Enjoy!
Hazelnut Cookies Recipe
Ingredients
Beginner
- 1 cup / 100g Hazelnut whole
- 1 stick / 100g Butter
- 1 tablespoon Honey or sweetener of choice
- 1½ cups / 200g Flour
- 1 Egg
- ½ teaspoon / 2g Salt
- 1 tablespoon / 15ml Water
Advanced
- 1 cup / 100g Hazelnut whole
- 1 tablespoon / 15ml Oil
- 1 stick / 100g Butter
- 1 tablespoon Honey or sweetener of choice
- 1 Egg
- ½ teaspoon / 3ml Vanilla extract
- ½ cup / 60g Flour
- ¼ teaspoon / 1g Baking powder
- ½ teaspoon / 2g Salt
- 1 tablespoon Water
Keto
- 1 cup / 100g Hazelnut whole
- 2 Egg whites
- ½ tablespoon Stevia or sweetener of choice
- 1 teaspoon / 5ml Vanilla extract
Instructions
Flavor boost
- We can use blanched or natural hazelnuts. Natural ones will have a darker color while blanched ones will be more like commercial cookies. Pour the hazelnuts onto a baking tray.
- Place the hazelnuts into 375°F / 190°C preheated oven and bake until golden brown for about 10-15 minutes.
Beginner
- Pour the hazelnuts into a food processor. If we like munching on hazelnut bits in our cookies then keep some out of the fine grinding process or just simply don't grind it so meticulously.
- Grind the hazelnuts to the desired texture. It may require us to move the hazelnut meal off the side of the food processor.
- In a mixing bowl beat butter and sweetener until creamy.
- Add ground hazelnut, flour, egg, salt and water.
- Mix them together.
- Make a couple of test balls to find the optimal cookie size. Ours is 0.5 oz / 15g which is about the size of a medium walnut. Make balls from the dough and place them onto a baking tray not too close to each other as they will be pressed.
- Press them down with a fork horizontally.
- Then vertically. If the fork sticks, apply a bit of oil on its back.
- Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
- Try one.
Advanced - Shop like
- Grind hazelnuts and oil until creamy. Keep some bits out if desired.
- Cream butter and sweetener.
- Add hazelnut, egg, vanilla, flour, baking powder, salt and water.
- Mix them together. We will get a soft creamy texture that is hardly manageable at room temperature so we need to cool it down in the fridge or freezer.
- Make balls from the dough and place them onto a baking tray not too close to each other. Our favorite size is 0.5 oz / 15g which is about the size of a medium walnut.
- Press them down with a fork horizontally then vertically.
- Place them into a 350°C / 180°C preheated oven until the sides getting a golden brownish color for about 15 minutes.
Something else - Keto
- In a food processor grind hazelnut.
- Whip the egg whites until stiff peaks form.
- Fold in the ground hazelnut, sweetener and vanilla until combined. Check for sweetness and adjust accordingly.
- Lay parchment paper onto a baking tray and spoon out the mixed egg whites.
- Press them down with a fork.
- Bake at 320°F / 160°C for 25 minutes or until lightly browned.
Pin now, Enjoy later!
